GOST 21237-75
ГОСТ 21237-75
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Meat. Methods of bacteriological analysis
Мясо. Методы бактериологического анализа
Status: Effective - Supersedes. IUS 12-1975; The limitation of the effectiveness period has been lifted: Protocol No. 4-93 of the IGU dated 10.21.93 (IUS 4-1994)
The standard applies to meat and offal from all types of slaughter cattle and establishes bacteriological methods for identifying aerobic bacteria in them (anthrax bacilli, bacteria from the genus Salmonella, bacteria from the genus Escherichia, intestina
Стандарт распространяется на мясо и субпродукты от всех видов убойного скота и устанавливает методы бактериологического исследования для выявления в них аэробных бактерий (бацилл сибирской язвы, бактерий из рода сальмонелл, бактерий из рода кишечнойпалочк
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Format: Electronic (pdf/doc)
Approved: Gosstandart of the USSR,
11/14/1975
SKU: RUSS69535
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
021/2011 TR CU. About food safety »
Regulations and standards (to ТР ТС ТС 021/2011) »
Evidence base (TR CU, Technical Regulation of the Customs Union) »
034/2013 TR CU. On safety of meat and meat products »
Regulations and standards (to 034/2013 TR CU) »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.1 Products of meat and poultry industry »
ISO classifier »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
National standards »
07 MATHEMATICS. NATURAL SCIENCES »
07.100 Microbiology »
07.100.30 Food Microbiology »
ISO classifier »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.10 Meat and meat products »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.10 Meat and meat products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N1 Meat and Dairy Products »
N19 Test methods. Packaging. Marking »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Control methods (testing, analysis, measurements) »
The Document References:
GOST 1027-67: Reagents. Lead (II) acetate trihydrate. Specifications
GOST 10354-82: Polyethylene film Specifications
GOST 11293-89: Gelatin. Specifications
GOST 11773-76: Reagents. Sodium phosphate dibasic. Specifications
GOST 12026-76: Filter paper for laboratory application
GOST 1341-97: Vegetable parchment
GOST 13739-78: Immersion oil for microscopy. Technical requirements. Methods of testing
GOST 13805-76: Dry fermentative peptone designed for bacteriologic purposes
GOST 16317-87: Household electrical refrigeration devices
GOST 171-81: Pressed bakery yeast. Specifications
GOST 17206-96: Agar for microbiological investigations. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 1791-67: Wire from nickel and copper-nickel alloys for extension leads to the thermoelectric transducers.
GOST 18300-87: Technical rectified ethyl alcohol. Specifications
GOST 195-77: Reagents. Sodium sulphite. Specifications
GOST 20015-88: Chloroform. Specifications
GOST 20729-75: Nutrient media.
GOST 20730-75: Nutrient media.
GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods
GOST 21241-89: Medical pincers
GOST 22280-76: Reagents. Tri-sodium citrate 5,5-aqueous. Specifications
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 245-76: Reagents. Sodium dehydrogenate phosphate dehydrate. Specifications
GOST 2493-75: Reagents. Potassium phosphate, dibasic 3-aqueous. Specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 25706-83: Magnifiers
GOST 27068-86: Reagents. Sodium thiosulphate 5-aqueous. Specifications
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 3164-78: Medical petrolatum. Specifications
GOST 4025-95: Domestic meat mincers. Specifications
GOST 4159-79: Reagents. Iodine. Specifications
GOST 4170-78: Reagents. Ammonium sodium hydrogen phosphate 4-aqueous. Specifications
GOST 4198-75: Reagents. Potassium dihydrogen phosphate. Specifications
GOST 4201-79: Reagents. Sodium bicarbonate. Specifications
GOST 4208-72: Reagents. Ammonium ferrous sulphate. Specifications
GOST 4209-77: Reagents. Magnesium chloride 6-aqueous. Specifications
GOST 4232-74: Reagents. Potassium iodide. Specifications
GOST 4233-77: Reagents. Sodium chloride. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 4523-77: Reagents. Magnesium sulphate 7-aqueous. Specifications
GOST 5541-2002: Cork means of closing. General specifications
GOST 5556-81: Medical absorbent cotton
GOST 5833-75: Reagents. Saccharose. Specifications
GOST 5962-67: Rectified ethyl alcohol. Specifications
GOST 6038-79: Reagents. D-glucose. Specifications
GOST 6253-78: Motorcycles, motorscooters. Methods of tests
GOST 6259-75: Reagents. Glycerin. Specifications
GOST 6552-80: Reagents. Orthophosphoric acid. Specifications
GOST 6672-75: Cover glasses for micropreparations. Specifications
GOST 6691-77: Reagents. Urea. Specifications
GOST 6709-72: Distilled water. Specifications
GOST 779-55: Half and quarter beef carcasses
GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications
GOST 9284-75: Slides for micropreparations. Specifications
GOST 9412-93: Medical gauze
TU 6-09-5169-84: Methyl red, indicator (methylrot; 4- (dimethylamino) -azobenzene-2-carboxylic acid) pure for analysis
TU 6-09-5170-84: Phenol red, indicator (phenolsulfonphthalein) is pure for analysis
The Document is Referenced By:
Decision 198: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, as a result of which application on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On safety of meat and meat products" (ТР ТС 034/2013), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from
Decision 81: About the list of standards as a result of which application on a voluntary basis the observance of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013), and the list of standards containing rules and methods of researches (tests) and measurements, including rules of sampling necessary for application and execution of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013) and realization of an estimation (acknowledgement) of conformity of production
GOST 12512-67: Frozen beef, quarters for export. Specifications
GOST 12513-67: Frozen pork, halves for export. Specifications
GOST 16867-71: Veal in carcasses and semi-carcasses
GOST 18256-2017: Smoked baked pork products. Technical conditions
GOST 1935-55: Mutton and goat meat in carcasses
GOST 21192-2019: The goiter glands are frozen. Technical conditions
GOST 23392-2016: Meat. Methods for chemical and microscopic analysis of freshness
GOST 23392-78: Meat. Methods for chemical and microscopic analysis of freshness
GOST 23670-2019: Cooked meat sausages. Technical specifications
GOST 25311-82: Feeding flour of animal origin. Methods for bacteriological analysis
GOST 27095-86: Meat. Horse meat and foal meat in half carcasses and quarter carcasses
GOST 27747-2016: Meat of rabbits (carcass of rabbits, rabbits-broilers and their parts). Specification
GOST 31465-2012: Semi-prepared of poultry meat for children nutrition. General specifications
GOST 31476-2012: Pigs for slaughter. Рork carcasses and semi-carcasses. Specifications
GOST 31777-2012: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications
GOST 31778-2012: Meat. Dressing of pork into cuts. Specifications
GOST 31797-2012: Meat. Dressing of beef into cuts. Specifications
GOST 31798-2012: Beef and veal for infants nutrition. Specifications
GOST 31799-2012: Meat and meat by-products, frozen in blocks, for production of child nutrition foods. Technical specifications
GOST 31931-2012: Poultry meat. Method of histologicaland microscopic analysis
GOST 32225-2013: Horses for slaughter. Horseflesh in semi–сarcasses and quarters. Specifications
GOST 32226-2013: Meat. Dressing of horse and young horse meat into cuts. Specifications
GOST 32227-2013: Deers for slaughter. Carcasses and semi-carcasses. Specifications
GOST 32243-2013: Meat. Dressing of venison into cuts. Specifications
GOST 32244-2013: Processed meat by–products. Specification
GOST 32273-2013: Meаt. Venison for children’s nutrition. Specifications
GOST 32738-2014: Freeze-dried beef. Specification
GOST 32752-2014: Cooled by-products for child nutrition. Specifications
GOST 32914-2014: Freeze-dried meat for children nutrition. Specifications
GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications
GOST 33394-2015: Frozen pelmeni. Specifications
GOST 33611-2015: Minced meet for infant's nutrition. Specifications
GOST 33673-2015: Cooked sausage items. General specifications
GOST 33818-2016: Meat. High quality beef. Specification
GOST 33836-2016: Sausage products boiled with reduced caloric content. General specifications
GOST 34120-2017: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications
GOST 34159-2017: Meat products. General technical conditions
GOST 34197-2017: Meat. Veal cuts. Specifications
GOST 34200-2017: Meat. Cuts from mutton and goat meat. Technical conditions
GOST 3739-89: Pre-packed meat
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST 4814-57: Frozen meat blocks
GOST 779-55: Half and quarter beef carcasses
GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis
GOST R 50848-96: Cattle. The criteria in raising and feeding the young livestock for the production of meat foodstuffs for children. Requirements. Standard technological process
GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria
GOST R 52196-2017: Cooked meat sausage products. Specifications
GOST R 52478-2005: Beef and veal for children's food production. Specifications
GOST R 52601-2006: Meat. Dressing of beef into cuts. Specifications
GOST R 52674-2006: Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications
GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications
GOST R 52843-2007: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications
GOST R 52986-2008: Meat. Dressing of pork into cuts. Specifications
GOST R 53221-2008: Pigs for slaughter. Pork carcasses. Specifications
GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications
GOST R 53853-2010: Poultry meat. Methods of histological and microscopic analysis
GOST R 54034-2010: Meat. Mutton and lamb for children’s nutrition. Specifications
GOST R 54048-2010: Meat. Pork for children’s nutrition. Specifications
GOST R 54315-2011: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications
GOST R 54366-2011: Chilled meat by products blocks. Specifications
GOST R 54367-2011: Meat. Dressing of lamb and goat into cuts. Specifications
GOST R 54520-2011: Meat. Dressing of veal into cuts. Specifications
GOST R 54704-2011: Frozen meat blocks. General specifications
GOST R 55335-2012: Meat. Horse-flesh for baby nutrition. Specifications
GOST R 55365-2012: Minced meat. Specifications
GOST R 55445-2013: Meat. High quality beef. Specification
GOST R 57989-2017: Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction
GOST R 70354-2022: Meat and meat products. General requirements and test procedures for justification of shelf life
KMS 1005:2005: Raw fats of beef, mutton and swine. General specifications
KMS 861:2002: Yak meat in halves and quarters. Technical specifications
KMS 931:2004: Natural meat semi-finished products from complex cutting of beef for culinary purposes. Technical conditions
KMS 935:2004: Natural half-finished meat from complex cutting of mutton for culinary purposes. Technical specifications
Methodical recommendations 2-4-87-37-14: Methodological recommendations on the organization of the primary life support of the population in emergency situations and the operation of temporary accommodation facilities for the affected population
MR 02.036-08: Identification of pathogenic bacteria isolated during food control using the BAX System Q7
MU 2874-83: Guidelines for the application of diagnostic nutrient flow rates for bacteriological studies
MU 3177-84: Guidelines for conducting state sanitary supervision of incoming food raw materials and food products
MUK 3.1.7.3402-16: Epidemiological surveillance and laboratory diagnosis of brucellosis
MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs
MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions
MUK 4.2.2941-11: Facility Security Systems. Graphic Symbols for System Components
MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food
MUK 4.2.3010-12: The order of organization and conduct of laboratory diagnosis of brucellosis for laboratories at the territorial, regional and federal levels
MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli
PR 50.3.004-96: Rules for the certification of food products and food raw materials
Resolution 21: Rules for the certification of food products and food raw materials
RST KazSSR 115-81: Saiga meat in carcasses. Technical conditions
RST RSFSR 401-88: Meat. Camel in the half carcass and quarter. Technical conditions
RST RSFSR 402-90: Meat. Venison in carcasses and half carcasses. Technical conditions
RST RSFSR 738-86: Meat of wild hoofed animals in carcasses, half carcasses and quarters. General technical conditions
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
SanPiN 2.3.2.560-96: Hygienic requirements for the quality and safety of food raw materials and food
ST RK 1029-2000: Culinary products. General technical conditions
ST RK 1759-2008: Beef. Technical conditions
STB 1020-2008: Natural semi-finished meat products. General technical conditions
STB 742-2009: Fat products. General technical conditions
STB 988-2002: Meat. Pork in carcasses and half carcasses
STB GOST R 51921-2011: Food products. Methods for the detection and determination of bacteria Listeria monocytogenes
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